Originally posted May 13, 2012

Chipotle Potato Leek Soup with Corn

Chipotle Potato Leek Soup with Corn by alchemisty

I do this recipe in a slow cooker and let it take its time. It would be easy to do it in a hour or so in a stock pot on the stove. The chipotle in adobo gives it just the right amount of kick.

Ingredients

  • 2 leeks (white part only), thinly sliced
  • 2 tbs olive oil
  • 1 lb Yukon gold potatoes, peeled and diced
  • 1 C frozen cron
  • 4 cups vegetable stock
  • 2 cups water
  • salt
  • 1 or 2 canned chipotle chiles in adobo sauce, finely chopped
4 servings

Directions

1. Put the leeks and olive oil in a slow cooker set to high, stir, and let begin to cook.
2. Peel and cube the potatoes.
3. Add potatoes, stock and water to the slow cooker, cook on high for 2-3 hours or until potatoes are tender.
4. Turn to low, add corn and chipotle in adobo, and salt to taste. Let cook until the corn is hot, and serve.

1-6 hours

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